SichuanChickenStir-fry
Kung Pao Chicken
Gong Bao Ji Ding
This version keeps the balance that makes Kung Pao Chicken so satisfying: savory soy, gentle sweetness, vinegar brightness, and a little Sichuan peppercorn warmth. Everything cooks quickly once the ingredients are prepped.
Prep
20 min
Cook
10 min
Serves
4
Heat
Medium
Instructions
- 1
Marinate the chicken with 1 tablespoon soy sauce and cornstarch for 15 minutes.
- 2
Stir together remaining soy sauce, vinegar, sugar, and 2 tablespoons water for the sauce.
- 3
Heat oil in a wok or large skillet over high heat and sear the chicken until mostly cooked.
- 4
Add chilies, garlic, ginger, and scallions. Stir-fry until fragrant.
- 5
Pour in the sauce and toss until glossy. Fold in peanuts right before serving.
Cooking tips
- Chicken thighs stay juicier than breast meat in a hot skillet.
- Use fewer dried chilies for a milder family-style version.
Substitutions
- Use rice vinegar if Chinese black vinegar is not available.